INGREDIENTS
Cake
- 2¼ cups all-purpose flour (spooned and leveled)
- 1⅔ cups granulated sugar
- 2¼ teaspoons baking soda
- ½ teaspoon salt
- 20 ounces crushed pineapple in natural pineapple juice (undrained)
- 2 large eggs (at room temperature and beaten)
- ½ teaspoon pure vanilla extract
Glaze
- 1 cup granulated sugar
- ¾ cup evaporated milk
- ½ cup sweet cream butter (salted)
- 1½ teaspoons pure vanilla extract
- 1½ cups coconut flakes (sweetened)
- 1¼ cups chopped pecans
DIRECTIONS
Cake
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Preheat the oven to 350°F. Generously spray a 9×13-inch baking dish with nonstick spray. Set it aside.
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Add the flour, granulated sugar, baking soda, and salt to a large mixing bowl. Whisk to combine the dry ingredients.
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Add the undrained pineapple, beaten eggs, and vanilla. Stir for 1 to 1½ minutes, or until all the ingredients are completely incorporated.
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Pour the cake batter into the prepared baking dish. Bake for 30 to 35 minutes, or until a toothpick inserted comes away clean. While the cake is baking, begin making the glaze.
Glaze
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Using a 3 to 4-quart saucepan over medium-high heat, add the sugar, evaporated milk, butter, and vanilla extract, stirring often. Heat until the mixture reaches a low gentle boil, usually about 6 to 8 minutes.
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Lower the heat to medium. Add in the chopped pecans and coconut flakes. Continue cooking for another 3 to 4 minutes until the mixture starts to thicken. Remove from the heat.
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Once the cake has finished baking, pour the glaze over the cake, spreading the coconut and pecans evenly. Allow the cake to completely cool before slicing into fifteen 2½-inch x 3-inch slices and serving.